Luscious Vegan Broccoli Soup

I eat a primarily vegan diet (I only deviate when I’m trying international dishes, like the sumptuous nyama choma [Kenyan beef stew] I tried last week). But I enjoy creating delicious vegan dishes whenever the inspiration strikes.

This is a recipe I created a few months ago, when the weather was still chilly and I wanted a creamy, cheesy soup sans dairy. I wish I had taken a photo, since I won’t be making this tasty dish again until late fall/winter.

Rinse onion and potatoes well, then add to a medium sized pot, with enough water to cover. Cook over medium-high heat until boiling. Boil together until the onion and potatoes are soft. Reserve 1 cup of boiled water. Let onion and potatoes cool.

Return blended vegetables to pot, along with reserved water. Stir together well, and add broccoli. Heat on low until just before reaching the boiling point. Check that the broccoli is soft before removing from heat. Add salt, pepper, and onion powder to taste. Garnish with chopped green onions and a few vegan cheese shreds.